Thursday, February 15, 2007

Mixed Herbs & Parmigiano Shortbread

When I first spotted Saffron's BiscottinialParmigiano, I knew it's my kind of cookies! I've already made them for two times, but this time I added more than one herb, plus cured ham. These shortbread-alike cookies are meant to be rich (aka fatty), that's why they're delicious! So you either take it or leave it, but please don't cut down the butter. Taste them in moderation, with a glass of Martini as Saffron suggested, trulysatisfying! The following recipe is my improvised version.
Ingredients(yield 30 cookies):
Adapted from BiscottinialParmigiano from Saffron and Pepper

Pat, I just had the feeling you also love parmesan too when I was making this biscuits/cookies :D. You have green thrumb! I always want to have rosemary but have failed twice. Oh I also remember you've mentioned your basil growing a lot (in a pot?), mine is just lifeless, hope it's still able to hang in there, two more months until the winter ends *sign*

Susan, you're right, with greeen olive! Thanks sweetie!

Kristen, do you usually count peanut butter cookies as savory (actually I love it more than chocolate chips cookies). For the flavor of this one, think about pie crust :D they're increditably easy to make!

Anh, I love pepper myself! My grandma used to make a kind of country soup, with *lots* of cracked pepper, oh mine, my mouth's already watering!

Hi lili63, thanks for dropping by :D

Sher, now come to think of it, I don't see you make desert very often (but once you make it, it is just a darn good one!!!). Have a great time this weekend :D

Simona, your recipe is fantastic! Grazie!!!

Asha, I'm with you sweetie :D

mishmash, thanks!!! Blue is my favorite color (I bought my first pair of blue shoes at 13 *lol*). This cookies are basically salty/savory even before adding the meat. To describe the taste, think about ham and cheese quiche :D